Grilled Oysters* Recipe

Shuck oysters

Rinse oysters under cold running water and scrub shells. Using an oyster knife and towel, carefully shuck each oyster keeping as much of the liquor as possible in the half shell. Transfer oysters to a tray and set on ice or refrigerate until ready to grill. Preheat grill to medium-high (450–500°F / 230–260°C). If using a gas grill, oil the grates lightly to prevent sticking.

Stabilize shells by spreading a layer of rock salt or coarse salt on a baking sheet or directly on the grill surface where you will place oysters so they sit level and do not tip when you add sauce.

Brown the butter

In a light-colored stainless-steel or saucepan over medium heat, melt the unsalted butter. Swirl frequently; after the butter foams and the milk solids begin to brown and smell nutty (about 3–5 minutes), remove the pan from heat to prevent burning.

Immediately add the finely minced garlic and stir for 20–30 seconds to warm but not burn. Add the fresh lemon juice, soy sauce, and mirin. Taste and adjust: the soy adds umami and salt, lemon brightens; set aside off heat.

If using store-bought kabayaki sauce, stir in the brown sugar to slightly thicken and add caramel depth. If making a quick homemade version, combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake (or water) and 1 tbs sugar in a small saucepan, simmer gently until syrupy, then cool. Keep warm.

Top oysters

Arrange oysters on the bed of rock salt (or directly on the hot grill if shells are stable). Spoon about 1 teaspoon of kabayaki glaze over each oyster. Then spoon approximately 1/2 teaspoon of brown butter sauce over the glaze so both components are present. Sprinkle a light pinch of kosher salt and a few grinds of black pepper over each oyster.

Grill

Place oysters on the preheated grill over direct heat. Close the hood and grill until the edges of the oyster begin to bubble and the sauce is slightly caramelized, about 4–6 minutes. Watch closely to avoid overcooking; oysters should be just cooked through and juices hot.

Remove oysters from the grill and immediately garnish each with a scant 1/4 teaspoon of thinly sliced scallions and a light dusting of toasted sesame seeds. Serve with lemon wedges on the side.

Optional: For a smoky finish, briefly torch the oysters for 10–20 seconds per oyster to caramelize the glaze further. Serve hot.